I’m not typically one for trends. And I become sullen when something I’ve “discovered” becomes trendy — i.e. mojitos, small plate dinners, salted caramels, etc. But my friend, Dan, likes tequila. He brings me tequila when he comes back from Mexico. I like Dan. And separately, coincidentally, we stumbled onto sangrita.
Fine tequila, itself, has become something of a trend. Where years ago if you went to a Mexican restaurant, you’d eat enchiladas and have a margarita made with Cuervo — or maybe Don Julio if it was an upscale joint and you had some cash — now you can sample a range of small artisanally produced tequilas and mezcals with your Oaxacan molé or Yucatan cochinita pibil. More